Steamed/ fried dumplings

So I try Chinese dumplings. These give "rustic" a real run for it's money.  They are so versatile to use , throw them in soup deep fry , steam or pan fry. Though Chinese have perfected this art but we are not too far from it too When I made them I remembered Modak. Here is my version of Dumplings. I start with veg. Options for non veg is mentioned below.

1. 1/2 pound firm tofu/ 1/3 cup Paneer
2. 1/4 cup coarsely grated carrots
3. 1/2 cup shredded Napa cabbage
4. 2 tablespoons finely chopped red pepper
5. ¼  cup finely chopped scallions
6. A tbsp of hot sauce from Chinese store. I buy the one in jars you can see pepper flakes in it.
7. 2 teaspoons finely minced fresh ginger
8. 1 tablespoon chopped cilantro leaves
9. 1 tablespoon soy sauce
10. 1 tablespoon hoisin sauce
11. 2 teaspoons sesame oil
12. 1 teaspoon kosher salt
13. 1/4 teaspoon freshly ground black pepper
14. Bowl of water, plus additional water for steamer
15. 35 to 40 small wonton wrappers
16. Non-stick vegetable spray, for the steamer
17. For non veg : choose 1/3 pound of minced pork, chicken and add a tbsp of garlic and ginger paste with the rest of ingredients.
18. The dipping sauce : 
19. 1/3 c. dark soy sauce
    3 slices ginger, minced
    2 tsp. Oriental sesame oil
    1/2 tsp. sugar
    1/3 c. rice vinegar
    3 cloves garlic, minced
    1 tsp. chili oil

Directions

Preheat the oven to 200 degrees F.

In a food processor add number 1-8. Run for less than ½ a minute, the mixture should look crumbled and not paste. Remove in a bowl and combine with numbers 9-13.

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu /paneer mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

There are three  ways to make them either pan fry, steam or drop them in hot water.

Steam method: Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.

Hot water method:  Boil 10 to 12 cups of water. Once it reaches boiling point, drop dumpling. In few minutes they will float on top . Remove and drain.

Pan fry method:  In 3 tbsp of oil shallow fry dumplings on low heat, turn them frequently until light brown in color.

Cauliflower/Gobhi Manchurian

Hope you have started New year with great zest, sweets and spices. Mine have been very relaxing until my mom decides  to leave and now that I am back to cooking and myself with my kitchen, I start to cook up something! I entirely go by my moods and a peep in my fridge. Cauliflower it is..So its Indo Chinese as of today.  Sharing my recipe of cauliflower /Gobhi Manchurian

Ingredients: For batter

1 medium sized cauliflower, cut into florets,

2 tbsps maida/all-purpose flour

2 tbsps cornflour

1/2 tbsp rice flour (optional)

1 tbsp ginger-garlic-green chili paste

1/2 cup warm water

salt to taste

For sauce:

1/4 cup spring onions, finely chopped,

1/2 capsicum, finely sliced

1 1/2 tbsps finely minced garlic

1/2 tbsp finely sliced ginger

2 finely chopped green chillis

1 tsp red chilli pwd  or cayenne pepper

2 tsps soya sauce

1 tbsp chilli sauce red

2 tsps vinegar

3 tbsps tomato sauce

1/2 tsp brown sugar (optional)

salt as required

1 1/2 tbsps sesame oil

1 tbsp peanut oil

1 tbsp finely chopped coriander leaves

Heat oil for deep frying in a heavy bottomed vessel.

In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste and water to make a thick paste. Dip washed and drained florets into the batter such that its well coated. Place each floret that is well coated with the batter into the hot oil. Do not crowd the vessel. Reduce flame and deep fry till the gobi is almost cooked.  fry until golden brown. Remove on absorbent paper and keep aside.
  Heat oil sesame and peanut, in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.
  Add the whites of spring onions and stir fry on high for 3-4 mts, constantly tossing them. Add the sliced capsicum and stir fry for another 3 mts. They should retain their crunch.
  Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 3-4 tbsps of water and cook for 2 mts.
  Add the deep fried gobhi and combine. Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and coriander leaves.